These are not only extremely delicious and filling, these pancakes are gluten free & vegan.

They are delicious served up with sweet and/or savoury toppings.

The picture I am showcasing here is what I enjoyed for lunch, something light and quick, topped with avocado, tomatoes, fresh mint & coriander leaves with a drizzle of olive oil, lemon juice & sea salt dressing. Too good!

Here’s how to make your very own stack, most enjoyable at the end of a long day and brings a smile to everyone around the table ūüôā

Makes 2 medium sized pancakes (so double/treble etc. to suit the number of pancakes you desire)


  • 1/4 cup finely chopped red pepper
  • 1/2 cup chickpea flour
  • 1/4 teaspoon smoked paprika powder
  • 1/4 teaspoon fine grain sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 teaspoon baking powder
  • pinch red pepper flakes (optional)
  • 1/2 cup + 2 tablespoons water


  1. Prepare the vegetables and set aside.
  2. Preheat a 10-inch frying pan over medium heat.
  3. In a small bowl, whisk together the chickpea flour, smoked paprika powder, salt, pepper, baking powder, and optional red pepper flakes.
  4. Add the water and whisk well until no clumps remain. I like to whisk it for a good 15 seconds to create lots of air bubbles in the batter.
  5. Stir in the chopped vegetables (you can use whatever variety of veggies you love so be experimental)
  6. When the frying pan is pre-heated (a drop of water should sizzle on the pan), spray it liberally with olive oil or other non stick cooking spray.
  7. Pour on half of the batter (as this mixture makes 2 medium sized pancake) and quickly spread it out all over the pan. Cook for about 5-6 minutes on one side (timing will depend on how hot your pan is), until you can easily slide a spatula under the pancake and it’s firm enough not to break when flipping. Flip pancake carefully and cook for another 5 minutes, until lightly golden. Be sure to cook for enough time as this pancake takes much longer to cook compared to regular pancakes.
  8. Serve on a large plate and top with your desired toppings. Leftovers can be wrapped up and placed in the fridge and reheated in a frying pan.  Eat within 3 days of making the pancakes.

** Savoury topping suggestions:  avocado, hummus, tofu scramble, veggie chilli, beans, mushrooms, fresh salad vegetables, vegan cheese, spinach
** Sweet topping suggestions:  banana, berries, maple syrup, vegan whipped cream/ice-cream


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